which look like Romano beans but have a slightly different flavor and texture. There’s a sweet, almost nut-like quality to these green beans and when cooked properly, they have a wonderfully tender texture. Nancy also has the best haricots verts I’ve found locally.

2 to 3 tablespoons good butter, such as McClellands, Spring Hill or Clover Farmstead

Black pepper in a mill

Fill a large pot half full with water, add a tablespoon of salt and bring to a boil over high heat. When the water comes to a rolling boil, add the beans and when the water returns to a boil, set the timer for 3 minutes. Drain the beans, transfer to a wide serving bowl, add the butter and turn gently until the butter melts. Season with salt and several turns of black pepper. Enjoy!

Variations:

Mince a dozen fresh basil leaves and scatter over the beans just before serving.

Replace the butter with a tablespoon of hot bacon fat and a teaspoon of white wine vinegar. Scatter crumbled bacon and a grated hard-boiled egg on top and serve.

Omit the butter; toss the cooked beans with a cup of halved cherry tomatoes, a tablespoon of olive oil, 1 or 2 minced garlic cloves and several sliced basil leaves. Season with salt and pepper before serving.

About This Blog

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Have trouble remembering what’s in season when? Looking for a favorite recipe from the Seasonal Pantry or Pairing archives? Michele Anna Jordan, Press Democrat columnist, chef, teacher and author of almost 20 books, draws from 17 years of columns and articles for seasonal suggestions, recipes and menus and tips on exactly where to get the finest local foods at their peak moment. And, yes, she takes requests. Just name the dish or even a few of the ingredients and, like magic, you’ll find the recipe here in no time. Any questions related to ingredients, cooking, nutrition and eating are welcome.